The Best Paleo Chocolate Pie
Are you ready to try the most decadent and delicious piece of chocolate pie in the world? This paleo chocolate pie is reminiscent of a classic French silk pie, but it is completely gluten free, dairy free and refined sugar free. Delicious!
Servings Prep Time
10 15minutes
Cook Time
15minutes
Servings Prep Time
10 15minutes
Cook Time
15minutes
Ingredients
Crust
Filling
  • 4ounces dark chocolatemake sure you weigh it out!
  • 6ounces grass-fed butter or gheeat room temperature
  • 1cup coconut sugar
  • 1cup coconut cream or heavy creamsee notes
  • 3 large eggs
  • 1teaspoon pure vanilla extract
Instructions
Crust
  1. Preheat the oven to 350°F (177°C) and adjust the oven rack to the middle position.
  2. Place the almond flour and sea salt into the food processor. Pulse the two ingredients together for a few moments.
  3. Add in the melted coconut oil and egg until the mixture forms a ball.
  4. Press the crust into a pie plate, up around the edges as well.
  5. Bake the almond flour crust in the oven for 12-15 minutes, or until the edges look golden brown. Pull the crust out of the oven and set aside to cool.
Filling
  1. Heat the chocolate in a microwave on medium power (about 60-120 seconds) or over the stove top on medium-low until melted. Set aside to slightly cool.
  2. Scoop the coconut cream out of the can of coconut milk. Place it in a medium sized bowl, and beat the coconut cream with an electric mixer on high speed until stiff peaks form (usually 2-3 minutes.) Cover and refrigerate the cream.
  3. In the bowl of a stand mixer, beat the softened butter on medium speed for just 1 minute.
  4. Add in the coconut sugar and continue beating until light and fluffy, about 3-5 minutes. Pour in the cooled chocolate to the mixture and beat until well incorporated.
  5. Add 2 out of 3 of the eggs and beat on medium speed for about 3 minutes. Now, add in the last egg and beat for another 3 minutes until the mixture is smooth. Fold in the vanilla extract.
  6. Fold the chilled coconut cream into the chocolate filling until no there are no visible white streaks left.
  7. Pour the filling into the prepared pie crust and smooth the top over with a spatula.
  8. Refrigerate the pie for at least 2-3 hours, but preferably overnight.
  9. Decorate the pie with some extra prepared cream or leave as is. Serve and enjoy!
Recipe Notes

Coconut cream is the cream that has risen to the top of a can of full-fat coconut milk. You will need one can for every cup of coconut cream called for in the recipe. To get this cream, place coconut milk in the refrigerator overnight. I recommend using the brands: Thai Kitchen, Native Forest or Aroy-D.